8 replies to this topic

[Yeasty Boy]

Basically Marris Otter to 1.057, then 35 IBU Target/Challenger to bitter, again at 20 for 10 IBU, and a bunch of Goldings at 5, another ounce Goldings (5g) dryhop. West Yorkshire yeast. This is good, good stuff.Give it a two-hour boil if you have the propane.Right at 6 SRM, 5 1/3% abv, 50 IBUOne month old tomorrow and just loverly.

[MAZ]

Sounds perfect to me man. More simple = more better!Getting back to some English bitters, special bitters in definitely in order for me this summer.

[LBG Bill]

That Yorkie yeast is awesome. I love that strain. From pales to bitters and even porters, you can't go wrong with that.

[earthtone]

why the 2 hour boil??

[Yeasty Boy]

creates a more dextrinous wort, fuller bodied. This yeast isn't the most attenuative, but if you do dry it out, with no specialy malts or crystal in there, I can imagine it being fairly one-dimensional. I mashed at 152°, but if I were going 60m boil it would probably be 154-5°.

[MyaCullen]

creates a more dextrinous wort, fuller bodied. This yeast isn't the most attenuative, but if you do dry it out, with no specialy malts or crystal in there, I can imagine it being fairly one-dimensional. I mashed at 152°, but if I were going 60m boil it would probably be 154-5°.

I imagine the 120 minute boil is going to create some malliard reaction flavors also, not to mention darken the colr just a bit.Sounds good to me i will add this one to my recipe stash.i don't suppose anyone knows the whitelabs equivqlent nuber on the yorkshire, nm I'll look it up

[Stuster]

i don't suppose anyone knows the whitelabs equivqlent nuber on the yorkshire, nm I'll look it up

There's no equivalent AFAIK. That yeast (the Thomas Taylor Landlord one) is a special release from Wyeast. That said, a fruitier English ale yeast like Burton ale wouldn't be that far away (not to mention delicious ).

[orudis]

For what its worth, look slike White Labs will be releasing this in sept/oct.

WLP037 Yorkshire Square Ale YeastThis yeast produces a beer that is malty, but well-balanced. Expect flavors that are toasty with malt-driven esters. Highly flocculent and good choice for English pale ales, English brown ales, and mild ales.Attenuation: 68-72%Flocculation: HighOptimum Fermentation Temperature: 65-70FAlcohol Tolerance: Medium-High

[Yeasty Boy]

↑ Blech! ↑If I recall, that's Sam Smith's. I have enjoyed some of their beers before, but that yeast is a big diacetyl producer in my experience. Maybe I just wasn't using it right. Anyway, as far as an equivelent, I think Southwold would make a nice rendition of this recipe. 002 English would also be suitable.